Continue to Site >>>

Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 6
Consumer Trends

2024 is well underway, but industry forecasters are still predicting what's ahead

In the latest restaurant, culinary and consumer reports, some surprises await in the year ahead, sprinkled in with the more expected trends and predictions.

Food

Lazy Dog, Piada and Greene Turtle catch spring fever

Taste Tracker: Starbucks flavors the menu with lavender; McAlister’s Deli, Dog Haus and Applebee’s honor St. Pat; Easter blooms at Tim Horton’s; and Black Tap goes British.

Food

How 'Shark Tank' turned these restaurateurs' dreams into reality

Budding culinary entrepreneurs come onto the TV show with hopes of scoring an investment. Some are more successful than others.

Operations

How well-written recipes can optimize productivity and profitability in the kitchen

Raeanne Sarazen, author of “The Complete Recipe Writing Guide,” shares the secrets every menu developer needs to know.

Operations

Central Park Boathouse restaurant reopens, with Legends Hospitality running the show

The landmark restaurant in NYC’s Central Park, closed for two years, has been refreshed with a modern continental menu and an elegant interior to match.

Leadership

NYC's Institute of Culinary Education celebrates Jacques Pépin and his educational legacy

Pépin was a founding dean of the French Culinary Institute, a training ground for some of today’s most influential chefs.

Food

Top 10 LTOs show consumers' preference for indulgence

February’s most popular items lean towards crispy, cheesy, creamy foods, finds Technomic.

Food

March comes in like a lion at BWW, Baskin-Robbins and IHOP

Taste Tracker: Spring blooms for Ruby Slipper and Cracker Barrel; it’s cereal all day at Scooter’s and Salt & Straw; Burgerville goes for waffles; and El Pollo Loco doubles up on tostadas.

Operations

6 restaurants win America's Classics Awards from James Beard Foundation

The locally owned independent restaurants are recognized for quality food, timeless appeal and their ability to reflect the character of their communities.

Beverage

How Vino Volo's airport wine bars create a unique oasis for travelers

Through curated wine flights, local flavor and enlightened server training, certified sommelier Larissa Dubose captures guests on the go for a bit of pampering.

Food

Grand Geneva Resort & Spa's 'Ouisconsin' croissants reflect the state's French legacy

Behind the Menu: Hyper-local Wisconsin ingredients and a three-day baking process turn out pastries that are in high demand by hotel guests.

Food

Taco Bell sprinkles its menu with Tajin

The chain is partnering with the iconic Mexican seasoning blend to spice up a taco, snack and beverage, all in test at one California location.

  • Page 6